You’re not going to believe this. We don’t quite believe it ourselves.
A few weeks ago we noticed that something odd was going on in our field of Dream Rye. Shoots were disappearing and being overtaken by grass. At first, it seemed like no big deal. The changes were subtle. But the shoots continued dying and the grass spread even further. Eventually we lost nearly all 20 acres of the Dream Rye we planted just a few months ago.
This is what happened.
A banana slug. Photo courtesy Oregon State Extension Service.
Look at what we found in the mail today, an article about the rebirth of rye whiskey featuring Brewmaster John Maier and Rogue Farms Oregon Rye Whiskey.
We admit to having a soft spot in our hearts for rye. It’s a hardy little grain that has never gotten the kind of respect that’s been afforded to barley, wheat and corn. Rye will grow under amazingly adverse conditions, but that toughness also gives rye an edgy, spicy flavor. It’s nice to see that craft spirits fans are starting to appreciate rye as much as we do.
Our Rogue Farms Dream Rye will be harvested in summer, floor malted and micro-malted at our Farmstead Malt House in Tygh Valley, then mashed, fermented, brewed and distilled at our Brewery and Distillery in Newport into our next batches of Oregon Rye Whiskey and Roguenbier Rye Ale. Open a bottle and taste for yourself the unique flavor of the Rogue of grains.
Here’s what two week old whiskey really looks like.
With a big winter storm headed our way to Rogue Farms in Independence,Oregon, we took advantage of a few days of decent weather to plant 20 acres of Dream Rye.
You’re looking at what might be the last field of rye left in Oregon.
This is the 20 acre field where we’ll plant our 2014 crop of Rogue Farms Dream Rye. We plowed the field this week.
When the soil dries out some more we’ll finish up with discing and harrowing it.
Plowing the field of Dream Rye. Note the soggy soil in the middle of the photo.
One of the things we learned when we started growing rye is that rye farming has all but disappeared in the state. A couple of years ago there were only 250 acres of it – all down in Southern Oregon in Lake County. In 2013, rye farming in Oregon had shrunk so small that the government stopped publishing the numbers.
The plowed field.
So just like our barley and our hops, we learned that if we wanted to ensure a steady supply of rye, we better grow it ourselves. As agri-fermenters of craft beverages, we like knowing where our ingredients come from, how they were cultivated and how they were harvested.
John Maier inspecting the Dream Rye last summer.
Our commitment to growing our own doesn’t stop with the harvest. This year’s crop of Dream Rye will be trucked to our Farmstead Malt House in Tygh Valley, Oregon where we will floor malt it and micro malt it by hand in small, artisan batches.
John at last year’s harvest where he raked the swathed rye into windrows.
Dream Rye is just one of the ingredients in our proprietary palate of flavors we grow at Rogue Farms. John Maier will use this year’s crop to craft future batches of Roguenbier Rye Ale and to mash a Rye Whiskey.
Growing and malting your own isn’t the easiest way to make beers and spirits, but we think it’s the best way. You can taste the difference in every bottle and glass.
Please join us at Rogue Farms this spring for the planting season!
Mother Nature sure knows how to keep us on our toes!
We had just started harvesting our barley in Tygh Valley (see story here) when – wouldn’t you know it – the Dream Rye we grow in Independence was ripe and ready.
Two major harvests at the same time? Let’s get to work.
The arrival of turkey chicks is always a surprise here at Rogue Farms. They just show up one day, seemingly out of nowhere.
That has to do with the secretive habits of our hen Juniper. She disappears every now and then, sometimes returning with chicks and sometimes not.
This week, she came back with four cute, tiny fuzzballs.